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Pumpkin Spice Cookies

Pumpkin Spice Cookies
Image Credit:
Becky Luigart-Stayner
Written By: Ken Haedrich Cookbook Author and Expert Baker
Yield
Makes about 30 cookies.
Category
Cookies and Bars
Course
Desserts
Preparation Method
Bake
Sources
The Old Farmer's Almanac Everyday Baking

These Pumpkin Spice Cookies are basically fall wrapped in a soft, fragrant bite. Enjoy them warm and tender right off the tray, or take them over the top with a cream cheese filling. 

Planning to sandwich them? Just make the cookies a bit smaller—trust us, they won’t stay on the plate for long. 

Perfect for leaf-peeping season … or any time you crave a taste of autumn.

Ingredients
1 cup (2 sticks) unsalted butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 egg plus 1 egg yolk, at room temperature
1/2 cup mashed or pumpkin puree
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup whole wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves

Instructions

Using an electric mixer, cream the butter, gradually adding sugars. Beat in egg and yolk, pumpkin, and vanilla. 

In a bowl, sift flours, baking powder, baking soda, salt, and spices. Stir dry ingredients into creamed mixture, a third at a time, until evenly mixed. Cover dough and refrigerate for 1 hour.

Preheat oven to 350°F. Lightly butter two large baking sheets or line them with parchment paper.

With lightly floured hands, roll dough into 1-1/2-inch-diameter balls and place them on prepared baking sheets, leaving about 2 inches in between. Bake one sheet at a time on the center oven rack for 16 to 17 minutes. When done, the tops will be dome-shape and yield slightly to light finger pressure. Cool the cookies on baking sheet for 2 minutes, then transfer to a rack to cool completely.

Variation: Pumpkin Spice Cookie Filling

Ingredients
8 ounces (1 package) cream cheese, softened
2/3 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract

Instructions

Using an electric mixer, cream the cream cheese, gradually beating in sugar. Add vanilla and lemon extract. Beat until smooth. Refrigerate until needed. 

When the cookies have cooled completely, spread the flat side with filling and press the flat side of a second cookie onto the filling to make a sandwich.

About The Author
Ken Haedrich

Ken Haedrich

Cookbook Author and Expert Baker

Ken Haedrich is one of America’s leading baking authorities and a prolific writer—the author of 17 cookbooks and hundreds of magazine articles. Ken has received numerous accolades for his work and is ...
Read More from Ken Haedrich

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Comments

<span>Nanag</span> Wed, 09/16/2015 - 16:41
what's wheat pastry flour???
<a title="View user profile." href="/author/editors">The Editors</a> Thu, 09/17/2015 - 14:36

Wheat pastry flour is a low-protein flour that is made from whole grains. You can substitute using 1/2 cup cake flour plus 1/2 cup whole wheat flour.

 <span>Patricia Maria Dyer</span> Tue, 09/24/2024 - 09:21
Can you just use flour instead of whole wheat flour which according to Editor's note for substitution still requires cake flour and whole wheat flour ... not really a substitute.
<span>Charlene Anne</span> Wed, 10/02/2013 - 17:50
A friend recently brought me these cookies with cranberry's and walnuts in them. And although she used all regular flour (no whole wheat) they were outstanding.
<span>Sue R.</span> Tue, 09/25/2012 - 19:47
That sounds soo good, I'm going to try to make it with stevia instead of sugar. And fat free cream cheese. Thank You
<span>Antilaura</span> Wed, 10/17/2012 - 14:00
How does Stevia work in this type of baking? I have several recipes that haven't worked. The way sugar acts was important to the outcome (example:no bake cookies)
<span>Olivia A</span> Wed, 10/31/2012 - 08:41
I made these cookies last week and everyone in my family fell in love.They are easy to bake,and stay fresh and moist.I am replacing my holiday pumpkin pie with this recipe.My family insisted!! Thank-you Old Farmers Almanac for the wonderful recipes.